A PINCH OF HING

Shrimp shell tips  *****************  Don't throw away the shrimp shells anymore. Yes, you read that right—shrimp shell paste will double the flavour of simple, straight vegetable fries.  1) Wash the shrimp shell well, boil it, reduce the water, and keep it. Boil the potato fries in this water without adding any shrimp, and the taste of the potatoes will come out as you add shrimp. 2) Grind the shrimp shells well and fry them in mustard oil. If it gets cold, keep it in a bowl and keep it in the fridge. After adding any fried food, that is flavorfully done. If you fry potatoes or any other food without spices and add a little of this paste, it tastes better. Cabbage pea curry is very delicious when spiced with sauteed onions, tomatoes, and this paste. Make sandwiches with this paste. 3) Shrimp shells, pickles... Fry the shrimp shells in oil and add ginger, garlic, onion, tomato, green chillies, masala powder, and coriander to make a paste. Heat the oil and add the dry ch

Why Kerala food is so inviting ?? "It's because Kerala food is based on fresh spices, herbs and fish best protein.  And when you and I look at the list of Kerala food, and notice the fresh herbs and multitude of spices used in cooking, it truly is a huge contributing factor as to why this State cuisine is so flavorful and exciting to eat.  Versatile cuisine with a prevalence for puttu, appam, idiyappam,idlis and other rice-based dishes, there are also opportunities for plant-based meals in almost every home.   If you are bored of eating the same fish dishes, try this local village fish dush from Kerala to stimulate your taste buds. Ingredients.... 1 kg fresh water fish 1 onion ½ of coconut 1" Ginger 6 Garlic cloves 4 Green chillies 2 Cardamom Lemon size tamarind 1 Green bay leaves 2 Cloves ⅓" of raw turmeric ½" Cinnamon Salt  For garnishing... Handful of Curry leaves Sliced Green chillies Coconut oil  Preparation.... Wash fish keep without any marina

Most Indians are unaware that pumpkin leaves are also edible and quite healthy. It is used in various different ways in Odia meals. Almost all Odia homes have pumpkin creepers growing in their backyard, so it's easy to pluck, cook and serve. We can eat every part of the plant.       What I am sharing today is a simple pumpkin saag recipe in  Odia style, which is one of my favourite leafy vegetables.   That's why I planted the seeds in a small rectangular tub, mainly to enjoy the blossoms and leaves, and hopefully a small pumpkin will grow soon. For this, I need your wishes. Ingredients..... 10 no. Pumpkin leaves 2  tbsp Moongdal 1 brinjal into squares 1" length Pumpkin into squares 2 Chopped green chillies 5 Garlic cloves slightly crushed ⅓ tsp Cumin ⅓ Mustard seeds 2 Dry red chillies into half Salt to taste Oil  Preparations.... Dry roast moong dal till golden. Wash and rinse. Boil the moong dal with vegetables and keep a side. Cut pumpkin leaves. Keep aside.

My obsession with potatoes will never end. Today I made this easy potato Julian 65 for snacks. Now my few evening time are best with these yummy spicy snacks. Wannabe try to make it 😀 just go through my blog, page and Fb grp for details. Ingredients.... 5 potatoes  Oil for deep fry Homemade 65 masala Few curry leaves  1 tsp GG paste Salt is added in my homemade 65 masala so I skipped this ingredient. Preparation..... Take equal length of potatoes, trim four sides as a piece of square and then cut into julian.  Cutting in julian was time taking but for perfect size you should be patients with potatoes 😜😜 For extra crispiness make sure that each potato Julian's should be dried so remove as much moisture as possible, well before submerging them in the oil. Through this more bubbles will not occur in oil. After all dried, take on large bowl add 65 spices sprinkle few drops of water give a nice toss to coat all Julian's. Keep ready a dry colander covered with a paper.

 Odisha is a land which is rich in its festivals and traditions. Similarly Chita lagi Amavasya is one of the important festival celebrated in Shri Jagannath Temple of Puri, Odisha. Every year on the occasion of Chita Lagi Amavasya, which falls on the no moon day of Shravan month in the Hindu calendar, special rituals are performed inside the Jagannath temple. Chita is an emerald locket worn on the forehead of lord Jagannatha throughout the year. It is taken out during Snanna yatra lest it gets spoil during the sacred bath. It is re-worn on this amabasya. Hence, it is named Chita. So people of Odisha celebrate this by preparing Chitou pitha. “Chitau Pitha” is offered to the Lord’s of Puri Shree Jagannath temple. “Chitau Pitha” is a special kind and combination of  pancake which is made of rice and coconut.

  Ingredients... 100 gm Bendi 1 big size potato 1 Onion sliced 1 bug size red tomato 6 piece ashgourd vadi 2 slits green chillies 1 tsp turmeric powder 1 tsp panch foran 2 dry red chillies 1 full pinch of Hing few curry leaves salt to taste Mustard oil  For paste...... ************ 1½ tbsp Mustard seeds 1 tsp Cumin seeds 2 tbsp of Grated Coconut 2 Dry Red Chilli 10 no. Garlic cloves Preparations.... Make a paste of all given above “For paste” ingredients. Clean, peel and Cut and sliced potato and bhindi in equal length. Heat oil in kadhai fry sliced potatoes, when turns brown remove in a dry plate. Fry sliced bhindi till its shrink and nice brown in all side's. Remove in same plate on side of fried potatoes. Fry vadi until nice light reddish color remove in same plate on side of fried vegetables. Add 1 tsp extra oil if it's not enough for gravy.  Add panch foran, when start spluttering add onions sauté nicely to light brown add curry leaves, rai paste with 1 cup of water, add t

  Ingredients..... 4 tbsp Fried chutney dal 1 tbsp Fried dhanya 6 tbsp Fried grated coconut 1 tbsp Fried fenugreek seeds 1 tbsp Hing 2 tbsp Red chilli powder 1 tsp Turmeric powder 1 tbsp Garam masala powder ½ tsp Salt 2 tbsp Funnel seeds 2 tbsp Cumin seeds 4 Red chillies 40 no. Small sized Garlic cloves 2 tbsp grated Ginger 1 tbsp Aamchur powder ⅕ tsp Ajwain add after grinding. Before 1 day preparations..... Grate coconut roughly fry till light brown, fry only in coconut oil, or use  desiccated coconut, grate ginger, crush garlic, green chillies, curry leaves spread each ingredients separate on thin clothes, keep in a bright suny place for 2 to 3 hours within that flop with your fingers to allow even drying.  collect all ingredients keep open colander to avoid any moisture in it. Drying in an oven often leads to burning and ruining your ingredients. Also, dehydrators can be difficult to monitor and super confuse in oven make. So avoid this process. Preparations... In a mixer Jar collec

  Pearlspot fish curry with plain rice. *********************************** Kou macha is a favourite traditional Berhampur non-vegetarian side dish.  We always buy live Kou fish to cook.      In some Kou fish head, stones are found and saying that this particular fish is more tastier than the regular kou fish.  Fish fry is enough for Pakhal bhat. Fish jholo goes well with plain rice. Kou fish has good flavour and taste that titillating your taste buds.  Kou fry or curry is very popular among all Odias.    Oftently cook simple kou fish curry because of it's brilliant taste no need to add more spices. But this time I need to thicken the gravy. And yes gravy soaked the fish flavour and gives wonderful taste. Kou fish bones are very hard and one have to be extremely careful while eating them.  Ingredients..... *********** 1 kilo Kou fish ⅓ tsp Haldi powder ½ tsp Dhaniya powder ½ tsp Red chilli powder 1 tsp Curry powder Salt only for marination For gravy.... ********** 1 Onion sliced 2

  Ingredients....... 1 kg Chicken Turmeric powder and salt  for marination For paste.... 20 Garlic clove 1" Ginger 2 Dry red chillies 1 tbsp cumin seeds 1 tbsp Black mustard seeds 2 tbsp Yellow mustard seeds ⅓ cup Coconut chunks For curry..... 1 Onion sliced 1 Sliced Tomato 4 pc Ambula ½ tsp Fennel seeds ½ tsp Sugar 2 Green chillies Hand full of curry leaves ⅓ tsp Turmeric powder Salt to taste Pinch of Sugar Pinch of Salt Mustard oil Preparations..... Wash and clean chicken pieces and marinate with turmeric and salt, keep aside with covered. Soak all paste ingredients in warm water for 5 minutes. Wash and soak Ambula with one cup of water. If you don't have Ambula the best substitute is aam chur powder. Soak 2 tbsp of aam chur powder in water and add it to curry. Add all paste ingredients to a blender and  blend into smooth paste without additional water. Don’t grind more than three times as mustard seeds tend to get bitter in taste in case of over grinding. Take a bowl add ch

  Few evergreen breakfast classics can never go out of style and one of them is dosa. This South Indian delicacy makes a crispy pancake-like dish that has become an absolute favourite among Indians.      People love dosa so much that they even eat it for lunch and dinner!      Butter dosa is essentially a crispy dosa cooked on a heavy gauge tawa with generous amounts of butter and paired with stuffing alu, steaming hot sambhar and coconut chutney makes for the perfect lavish breakfast. If you love eating dosa for breakfast as much as we do, then I have perfect dosa recipe for you.    "Before" that you must read who is the inventor of this special extraordinary Indian pancake. Lady by name Chinnamma migrated to Davanagere with her children and started preparing Dosa, Chutney and Potato fillings with her own unique style of recipe. She started her tiny eatery in front of Savalagi Drama Theater near Vasantha Talkies at Davanagere which became popular for its taste. Slowly it'

    Nadiya dei Olua bhaja We all know these types of vegetables are not easy to cut because the hand itch after cutting. It's because contained saponins, and Peel have a mucus after which proteins and diosgenin caused allergic can irritate the skin. So before you hold knife you should apply oil on your palm, dorsal palm and up to wrist. I ngredients... 3 cups chopped suran 4 tbsp grated coconut paste 1 tsp cumin and mustard seeds 1 tsp red chili powder 1 tsp mutton masala powder ½ tsp turmeric powder salt to taste Oil Preparations.... Peel the suran properly and cut it into small pieces. Now wash them thoroughly with running water. Boil 5 cups of water, salt and suran together in a vessel. Let the suran cook well. Filter the boiled water from colander and keep aside. Now heat oil in a pan, add cumin and mustard seeds, add coconut pate and all above ingredients fry till oil separate now add boiled suran cook 5 more minutes .  Enjoy the dry suran sabji. 

Chingudi sukhua bara  Friends it’s tough to turn away from these spicy yummy shrimp bites. Try once you love to cook again and again.  Goes well with hot coffee. I think I am terribly addictive.  My sister still makes them whenever we have a family gathering. Everyone gets quite excited when they smell the first batch sizzling in the pan. We all rush to get the first one to taste  😜 Keep in mind that just because something keeps you satisfied and remains the taste on your palate for longer time doesn’t mean you fullfill your hunger😂😂  It's serve as side dish not as main dish like instead of rice or roti 😁 So eat slowly to enjoy each and every bite. Ingredients...... 1 packet dry tiny shrimps 1 cup Besan 1 pinch Ajwain crushed Hand full of bassel leaves chopped 2 finely chopped onions 4 green chillies chopped 1 tbsp Red chilli flakes 1 tsp GG paste ½ tsp Jeera powder 1 tsp Garam masala powder ½ tsp Turmeric powder Salt Oil  Preparations.... Saute all shrimps in kadhai without oi

  Murg mussalam , Roasted Chicken or tandoori chicken all take hours of cooking time and the other makes it all in minutes with few ingredients and deliciousness. But now pressure cooker is possibly my new favorite way to cook fast, easy and tasty within few minutes. Just need to know some tricks to increase the flavour and keep the nutrition value of food. Pressure cooking may actually preserve nutrients for long time.  In open cooking methods almost all nutrients evaporated but in pressure cooker nutrients were actually just transferred to the cooking liquid.  So, do not avoid to cook in pressure cooker.  In old ages people cook their food with perfect time , ingredients, amount, what texture need the curry , everything, Once they start they finishing with covered cooking methods. They do not check or stir like we did. They sured that the dish is complete as they learnt from their mom's. OK OKkk😄Now I jumped to recipe.... Ingredients.... For Marination... 1 whole chicken without

Pumpkin seed butter ********************** Ingredients.... 1Cup seeds 2 pinch salt 1 tsp desi ghee (optional) Preparation... Heat kadhai roast seeds continuously with out stop your spatula on medium heat. Once it's changed into dark colour remove in a kitchen cloth. Cool down, add salt blend half and then add ghee and blend slowly till smooth in texture. Remove in a clean jar and stored in refrigerator. Don't panic if its white. These seeds are full dried. Must choose dark green and young seeds for better green color.  

  Kakharu manji pithou bhaja **************************** Pumpkin seed fritters ********************** These green Pumpkin seeds are packed with fiber, antioxidants, iron, zinc, magnesium & a variety of other nutrients.  These seeds boast a host of benefits. They help improve heart health, regulate blood sugar levels, strengthen bones, reduce inflammation, reduce the risk of cancer & aid in weight loss.  Please incorporate these healthy seeds into your daily diet. Very effective and definitely you get a wonderful result. Before I eat as raw or roasted seeds, but then I jumped on recipes like fritters, milk shake, smoothie, butter, pudding, hummus, toppings (garnishing) cookies and cakes.  Try these fritters our old authentic lost recipe of Odisha. Ingredients.. 2 cup seeds  4 tbsp Gram flour 1 onion chopped 3 green chillies chopped 1 tsp GG paste Turmeric powder 1 pinch Salt according to taste  Oil for frying Preparation... Wash properly and soak for 1 hours. Take a mixing bowl

  Quick easy chocolate fudge ***************************** Ingredients... 2 cups sugar 1/4 cup cocoa powder 1/2 tsp salt 1 cup creamy milk 2 tbsp unsalted butter 1 tsp butter for grease the baking dish 2 teaspoons vanilla extract Preparations.... Mix all ingredients in a saucepan. Cook on a slow flame until the mixture thickens and starts moving in a mass. Pour onto a greased baking dish, smoothen the surface cool down on room temperature. For garnish placed two fork like "X" take a little bit of confectioner's sugar and a very small sieve and just tap it very gently all over the fudge. Cut and enjoy this yummy easy fudge with hot ginger tea.

  Ingredients: 1 tbsp butter 2 cloves minced garlic 1 piece ginger minced ½ kg shrimp (raw small, shelled and deveined)  20 no. shrimps for broth 4 cups shrimps broth for soup 100 gm tofu (diced small) 2 tbsp frozen peas 1 tsp salt 1/2tsp black pepper Preparations: Add 2 cups of water along with salt and few shrimps, boil till the water change the colour. Switch off the flame cover and keep aside. This is shrimp broth. Heat the butter in a large saucepan.  Cook the garlic and ginger until fragrant and lightly browned. Add the leftover shrimps and stir fry until cooked,but not too much.  Overcooked shrimps can be tough, rubbery and dry.  Pour in the shrimp broth and bring to a boil. Reduce heat to medium, add tofu, peas, season with salt and pepper, then return to a simmer.  If you want here you mix the cornstarch with a little water to form a thin paste.  Stir the cornstarch into the soup and continue to simmer until clear and thickened, about 1 minute. Stir the shrimp back into the so

  Try my version of creamy malai prawns. Easy to make taste awesome full creamy texture and thick gravy. Ingredients...... 500 gm prawns cleaned 4 tbsp Milk powder  1 Cup Tender coconut  6 Green chillies 1 small finely chopped onions 6 cloves garlic finely chopped ⅓ tsp of Turmeric powder 1 tsp of Red chilli powder 1 tbsp of Kashmiri red chilli powder 1 tbsp Butter ½ Cup fresh cream Salt  Oil Preparations..... Marinate all prawns with warm butter, salt and turmeric powder cover in air tight container keep this in a refrigerator. Make a paste of coconut, green chillies and milk powder. Remove in a bowl. Keep aside. Heat oil add prawns and saute for 2 minutes and remove in a dry plate. Do not over cook the prawns. Now add oil butter together add garlic fry till light brown add onions saute for a while, add the white creamy coconut paste add little water. Do not add more water to it just add yo avoid to burnt out the creamy texture cook on low flame keep stirring add prawns add little sal

Andhra cuisine is known for its hot, spicy and tangy dishes and diverse culinary culture.  In this special mttn curry the selection of chilli also is a key to make the right recipe.   Andhra Pradesh is known for its spicy dishes and the credit goes to Guntur chillies, name is Sannam guntur chilli. It is used in the preparation of various local delicacies to develop colour as well as flavour.  I M lucky enough to get this chili from my neighbor Nani maa, She order from her native place and store it for 1 year. She give me 100 gm as a gift to taste this 😂😂😝😝 it's dangerously hot 😭😭😭 Ingredients... For boil....  Mutton - 1 kg with bone Turmeric powder 1 tsp Cumin powder 1 tsp black pepper powder 1 Cup water Salt For mutton masala.... 1 tbsp Sannam chilli powder 1 tbsp fennel 1 tbsp Poppy seeds 1"  2 Cinnamon sticks 4 Cloves 4 Cardomom 2 bay leaves  1 tsp coriander powder  For gravy..... 1 big Onion sliced 2 tomatoes chopped 1 cup fresh tomato puree Preparations..... Wash m

Poi Saga Rai Malabar Spinach in mustard paste Ingredients..... 1 bunch of Malabar spinach ½ tsp mustard cumin and fennel seeds 1 small sized Onion into sliced 8 Garlic cloves  For Rai paste... 1 tbsp of Mustard seeds 1 tsp cumin seeds  1 tsp fennel seeds 4 garlic cloves 2 Dry red chilli  1 cup water  For gravy... Turmeric powder salt Oil Preparations.... It's a perfect accompaniment to hot steamed rice. Trim leaves as whole and seperate the stems. Add soft stems. Stems are used for another curry. Blend all rai ingredients into paste keep aside.  Heat kadhai along with oil, fry the dumplings till nice bown in all sides, remove in a dry plate for later use, Add panch phutana. When start crackling add garlic, onions fry till both become browned in color then add mustard paste, turmeric powder, half cup of water & salt stir well cook for 3 minutes add poi saga stir to coated well cover the lid cook for till it shrinks down now open the lid stir and cook till done without covering t